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The Dead Rabbit Team’s BlackTail Opens Today With a Taste of Cuba

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The award-winning cocktail team debuts a new project

BlackTail BlackTail

The award-winning team behind cocktail bar The Dead Rabbit debuts BlackTail in Battery Park City today. The new bar and restaurant from Sean Muldoon and Jack McGarry is themed around American bars that moved down to Cuba during Prohibition, with both drinks and glassware from the era.

Per Muldoon and McGarry’s reputation for cocktails, the bar features an 88-page menu filled with a list of nearly 50 cocktail options. They’re split into five categories — highball, punch, sour, old-fashioned, and cocktail — and represent either drinks straight from the 1920s to 1950s or new renditions of old classics. Expect options like BlackTail’s take on a rum and coke, with Puerto Rican rum, Italian Amaro, Coke, champagne, and Orinoco bitters; and four versions of the daiquiri, including banana, pineapple, and strawberry.

The food menu similarly reflects the Americans in Cuba theme. Dishes like rib steak, pan roasted halibut, and chicken lollipops lean American, but Cuban ingredients and Spanish and Mexican influences also dot the menu. A Cuban sandwich with rabbit, pork shoulder, and ham is available, as is a tres leches cake. The bar and main room seat more than 130 people, and live American jazz and Cuban music will be featured twice a week. See the full food and drink menu here, and stay tuned for photos of the space soon.


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